Mastication and Swallowing Times Associated with Eating Satisfaction Among Community-Dwelling Older People

Background: The time from mastication to swallowing is used as an indicator of masticatory and swallowing functions. However, there have been no reports on reasonable eating times associated with eating satisfaction. Clarifying the reasonable time for eating and drinking to achieve eating satisfaction will indicate the level of mastication and swallowing functions that contributes to maintaining an individual’s quality of life. Objective: This study aimed to determine the time from food intake to the end of swallowing that is associated with eating satisfaction. Methods: A cross-sectional survey of 437 community-dwelling older people was conducted. Mastication and swallowing times (SST-MST) were measured using the Saku-Saku Test with a 2 g rice cracker. Food intake difficulty and eating satisfaction were evaluated using a questionnaire. The association between the SST-MST and the difficulty in eating food or eating satisfaction was assessed by sensitivity, specificity, Youden index, sensitivity–specificity ratio, positive likelihood ratio, negative likelihood ratio, odds ratio, and 95% confidence interval. Results: Most indices indicated that a cutoff point of 25 s on the SST-MST was associated with not having difficulty in eating food items. Moreover, when the SST-MST cutoff was set to 25 s, all indices showed a favorable association with eating satisfaction. Conclusions: In community-dwelling older people in their 70s and 80s, an SST-MST of about 25 s for 2 g of rice crackers was modestly associated with eating satisfaction.